During the resort’s 11th anniversary celebration, guests enjoyed an impressive gastronomic spread by some of the world’s most renowned Michelin chefs.
Solaire Resort Entertainment City, the premier integrated destination resort in the country, has made history by bringing Michelin Star chefs to the Philippines. They brought in five Michelin starred chefs last year for its 10th anniversary and in honor of its 11th anniversary month this year, Solaire is proud to announce the arrival of these iconic culinary masters for an unforgettable gastronomic experience. Each of three renowned Michelin Star chefs presented their signature dishes at Solaire’s signature restaurants for dinner at Finestra, Yakumi, and Red Lantern and one lavish buffet brunch.
Chef Cristina Bowerman, with a bachelor’s degree in culinary arts and a specialization in flavor concentration, relocated to Rome to become the Chef Patron at Glass Hostaria that serves contemporary Italian cuisine. She has helmed this restaurant for 17 years and in 2010, she earned a Michelin Star standing as Italy’s sole female recipient that year. Chef Bowerman’s six-course dinner at Finestra included her modern twist on vitello tonnato (sliced veal covered with a creamy tuna sauce), followed by a classic risotto à la meunière, and sumptuous Italian gyoza. The main course was a beef Wagyu ribeye alongside mulberry reduction, celery root terrine, hot garlic, and oxtail foam. Popcorn and passion fruit dulce de leche ensured a perfect finale to this dinner.
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Hailing from Fukuoka, Japan, Chef Goh Fukuyama delved into the world of French cuisine right out of high school. In 2002, he unveiled La Maison de la Nature Goh renowned for its imaginative French Japanese omakase or chef-curated dinner. This culinary haven secured a spot in “Asia’s 50 Best Restaurants” and received a Michelin Star. At Yakumi, his eight-course dinner featured foie gras monaka (a mocha wafer sandwich), white asparagus cream Fukinotou (Japanese butterbur) Blancmange, tuna and fermented tomato, sake steamed abalone and shiitake mushroom risotto, and white fish wrapped in cabbage with the scent of Ariake seaweed, Kyushu Kuroge (black haired) Wagyu beef, a spicy crab curry, and a “white and red” strawberry for dessert.
Chef Xu Fan is the visionary behind the Michelin-starred Xujia Cuisine in Chengdu, China. He immersed himself in the art of Sichuan-style cooking back in 1991. His restaurant has been honored with numerous awards, including “The best 50” of China’s top 50 restaurants for six consecutive years and the Black Pearl 1 Diamond restaurant for five successive years. Chef Xu took charge of the Red Lantern kitchen preparing an eight-course dinner. His dishes included deep-fried Angus beef tenderloin with a spice, sweet, and sour sauce, homemade chicken ball served in clear chicken soup, wok-fried rock lobster with litchi and sweet chili sauce, steamed star grouper with Sichuan green chili, green peppercorn, and premium soy sauce, USDA beef short ribs with Sichuan bean paste, truffles, vegetables, crispy Gillardeau oyster served with ginger sauce, dan dan noodles and homemade noodles with minced pork, and for dessert, Sichuan ice jelly and mixed nuts with jelly and brown sugar.
Drinks were chosen by certified Sake Samurai and Sake Master Brewer Akihiro Igarashi and Luis de Santos, the first Master Sommelier of Filipino descent. Beyond his role as a Master Sommelier, de Santos owns multiple bars and restaurants in Las Vegas. Joining them is Max Solano, one of the West Coast’s most respected, popular, and creative mixologists and spirits educators known for his innovative and versatile creations. His expertise lies in crafting cocktails using fresh, homemade ingredients and premium spirits sourced from around the globe. His talent has earned him three “Las Vegas Bartender of the Year” awards.
Solaire’s Vice President for Culinary said “As we celebrate our anniversary, we continue to deliver culinary sensations like no other, this rare opportunity to savor Michelin Star fare in the heart of the Philippines promises to elevate their dining experience to new heights. We would like them to experience a symphony of world-class flavors, by bringing in these three Michelin Star chefs who will artfully craft their own menus to spotlight the distinctiveness of their culinary artistry.”
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All other photos courtesy of Solaire.
